Description
The recipe was updated on December 2022.
Leche flan is the Filipino version of créme caramel. This version tastes just as rich and silky smooth as the original, but without the use of eggs and dairy!
Ingredients
Scale
Caramel for Liyanera (2):
- 2 tablespoons (25g) – granulated sugar, per liyanera tin
Caramel for a (1) 6-inch cake pan (or another mold):
- ½ cup (100g) – granulated sugar
- ¼ cup (60g) – water
Flan:
- 120ml (1/2 cup) – soy milk, unflavored, see notes
- 240ml (1 cup) – full-fat coconut milk, canned, see notes
- 130g (1/2 cup) – silken tofu, see notes
- 120ml (1/3 cup) – vegan condensed milk, leveled, I used Nature’s Charm Brand https://amzn.to/3WlO1xe
- 40g (3 tablespoons) – granulated sugar
- 2 teaspoons – Heart & Harvest Madagascar Vanilla Bean Paste, (Use code FLOUREDFRAME for 15% off)
- 1 teaspoon – unflavored agar-agar powder, see notes https://amzn.to/3gVZfoR
- 1/2 teaspoon – cornstarch, sifted, see notes
Equipment:
- (2) Liyaneras – Filipino flan mold or (1) 6-inch cake pan
- Metal tongs
- Large saucepan
- Wire cooling rack
Instructions
Make the caramel:
In the liyanera (This will be done over an open flame, please be careful):
- Pour 2 tablespoons of sugar in the liyanera mold.
- Set the liyanera over the stove on low heat and using tongs, move the liyanera consistently over the flame until all the sugar has melted down.
- Tilt and swirl the melted sugar to evenly distribute on the bottom of the mold. When you get a dark amber-colored caramel, remove it from heat and set it aside on a wire rack to cool and harden. Be careful not to burn the sugar.
- Your caramel will be fully cooled when you hear and see it cracking.
If using a 6-inch cake pan:
- In a small saucepan, mix in sugar and water until sugar dissolves. Bring to a boil over medium-low heat, gently swirl the pot often, but not stirring. (See notes).
- Once you start seeing the caramel turn golden, keep a close eye on it, this will start getting dark quickly and can easily burn. You are looking for a dark amber color.
- Carefully pour the caramel into your molds and set it aside on a wire rack to cool and harden.
- Your caramel will be fully cooled when you hear and see it cracking.
Making the flan:
- To prepare the flan, blend all the ingredients until completely smooth.
- Transfer the mixture to a saucepan, stirring constantly, and bring to a low bubble. When the mixture has thickened, remove from heat and carefully divide the mixture into two liyaneras (or 6-inch cake mold, if using). Allow it to cool fully at room temperature, then transfer to the fridge to set for 5-6 hours or overnight, for best results.
- When you are ready to serve, remove the flan from the fridge. Place a plate over the top of the mold and carefully flip it over. The flan should slide right now. If not, take a knife and run it around the sides of the mold to release.
- Serve and enjoy
Notes
- You can use different non-dairy kinds of milk, but the results might differ. I like soy milk because it has a higher protein and fat content compared to other non-dairy milk.
- This must be full-fat coconut milk, do not use lite or low-fat, as the results will not be the same.
- Using silken tofu gives this leche flan that extra creamy texture. Do not use any other tofu, the results will be very different!
- Do not use agar flakes because the measurements are vastly different. The measurements for this are strictly for agar powder. I did not test this with agar flakes.
- You can try to use arrowroot powder, I do not have experience with it, so I don’t know how it will turn out.
- Do not use a cooking utensil to stir the caramel. Caramel is a sensitive thing to make. Stirring could cause it to splash on the sides of the pan and fall back into the liquid sugar causing it to crystallize. Swirling in the pan is the best way.
Keywords: vegan, filipino recipe, dessert, flan, leche flan, creme caramel, vegan leche flan, vegan filipino recipe, vegan creme caramel
Youre so cool! I dont suppose Ive read anything like this before. So nice to find somebody with some original thoughts on this subject. realy thank you for starting this up. this website is something that is needed on the web, someone with a little originality. useful job for bringing something new to the internet!
Thank you so much! This means a lot to me, as I am just starting out, I really try my best to keep my content as original as possible.
Thank you again!!
What brand of vegan condensed milk are you using ?
Hi! I use Nature’s Charm Coconut Condensed Milk!